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1. Combine the marinade ingredients in a bowl (the garlic through cumin and salt). Place the steaks in a large sealable plastic bag, then pour in 1/3 cup of the marinade mixture into the bag.
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2. Set aside the rest of the marinade. Seal the bag, and gently toss the steak around with the marinade to get it well-coated. Refrigerate for at least 2 hours. About 4 hours is optimal.
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3. Finish the avocado sauce by taking the remaining marinade that you set aside, stir in the parsley, jalapeno, and lime juice into the reserved marinade. Salt and pepper.......do not forget this!
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4. You can have all this ready to go well before your dinner, then stir in the diced avocados closer to serving time.
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5. Grill the peppers and onions until nice and charred. This gives them a great smokey flavor. Set aside. This can be done 2 hours before you finish the meat.
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6. Now, you've got the preliminaries taken care of, it's time to grill that steak! Take the steak out of the fridge 15 minutes before grilling time and pre-heat the grill to medium high. Shake the excess marinade off the steaks, then place them on the grill. For medium rare, which I recommend for this cut, grill 5 to 6 minutes on one side, then flip over to grill another 5 minutes on the other side.
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7. Remove the the steak to a serving platter. Slice the steak thin after it has rested a few minutes, and have it ready to go on the taco bar.
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8. You can set up the rest of the items on the taco bar as the steak grills. Line up the tortillas, steak, avocado sauce, onions/peppers, sour cream, lettuce and beans and let folks build their own tasty creations. I like to go through the line first and point out the items people can choose from so they don't miss anything. Enjoy your taco party!
